Flaky, Fluffy Southern Buttermilk Biscuits

• Vegetarian

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tbsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tsp Salt

• Dairy

  • 6 tbsp Butter, unsalted
  • 1 cup Buttermilk

Found on girlversusdough.com

Ingredients

• 6 tablespoons unsalted butter, frozen or refrigerated, plus more for greasing baking sheet
• 2 cups unbleached all-purpose flour (measured out with the scoop and sweep method)
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 cup cold buttermilk

Directions

• Heat oven to 450 degrees F. Generously grease bottom of a baking sheet with butter.
• Use a box grater to grate cold butter into a small bowl -- or, cut butter with a knife into very small cubes. Place bowl in freezer.
• In a large bowl, whisk flour, baking powder, salt and baking soda until well combined. Add grated butter and, using a pastry blender or 2 knives, cut in butter its the size of small peas. Pour in cold buttermilk and stir mixture with a wooden spoon just until a dough forms (do not overmix).
• Transfer dough to a lightly floured surface; very gently pat into a rough ball. Use a sharp knife or bench scraper to cut dough in half. Place one half on top of other half, and very gently press halves together, shaping into a rough ball again. Repeat 3 times.
• Gently shape dough into a rough rectangle about 1-inch thick. Cut dough into 12 equal squares; transfer to prepared baking sheet, spacing biscuits at least 1 inch apart. Place baking sheet in freezer 10 minutes to re-chill dough.
• Transfer baking sheet directly from freezer to oven and bake biscuits 10 to 12 minutes until golden and fluffy. Serve immediately.